Toad in the hole is a typical English dish made with sausages in Yorkshire pudding batter, usually served with onion gravy and vegetables. Historically, the dish has also been prepared using other meats, such as rump steak and lamb’s kidney.
The name’s origins are a mystery. Originally the dish with leftover meat was not called toad in the hole. It was referred to as “meat boiled in a crust”. The dish’s unique name is attributed to its resemblance to a toad popping its small head out of a hole, according to most theories.
Ingredients For the batter
12 pork sausages 140g plain flour
1 tbsp vegetable oil 2 eggs
175ml milk
1/2 teaspoon kosher salt
Pinch freshly ground black pepper
batter:
In a large bowl, whisk together the flour with the salt and a pinch of pepper. Make a well in the center of the flour. Pour in the eggs, milk, and melted butter into the well and whisk into the flour until smooth. Cover and let stand 30 minutes.
Preheat the oven to 425°F/220 C.
Preheat the baking dish: Use vegetable oil to coat the bottom and sides of an 8x12-inch or 9x9-inch ceramic or metal casserole dish.
Brown the sausages in a skillet with a spoonful of vegetable oil on medium high as the oven heats up. Cook the sausages for at least a couple of minutes on each side.
When the sausages have browned, and the dish in the oven hot, pull the oven rack out a bit, put the sausages in the casserole dish, and pour the batter over the sausages.
Bake at 425°F for about 20 to 30 minutes or until the batter is risen and golden.
